Monday, January 31, 2011

Lion House Rolls

I came across this recipe while thumbing through my mom’s LDS Living magazine. Always up for a new bread recipe I gave them a whirl and they have now become the standby here. These rolls have a “squishy bread” texture that is wonderful! For the first few batches they tasted delicious, but they didn’t look quite right. And then, I watched this video and now I am a pro. The kids LOVE helping me, they beg for the rolls they can flip!

Lion House Rolls

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer (I simply left it all in my mixer for a good 8 minutes.) and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

2 comments:

We tried Lion House rolls at the Lion House Pantry when we were in SLC and they were so good. I don't make rolls very often but next time I do I will have to try these. They look beautiful and delicious.